Cured Chalk Stream Trout, Wasabi Mayonnaise, Puffed Rice, Watercress Shoots, Cucumber Bavarois
Cured Chalk Stream Trout, Wasabi Mayonnaise, Puffed Rice, Cucumber Bavarois
Ingredients:
1 x side of trout
200ml mayo
1 tsp freshly grated Wasabi
Salt & Pepper
100g rice
2 cucmobers
100 g Mascarpone
bunch watercress
Method:
Trout
Skin the trout, remove blood line, slice through centre
Equal amounts of salt & sugar to cover with lemon zest & chopped thyme
Leave in salt mix for 30 mins
Wash off trout & pat dry
Cling film into a cylinder shape
Wasabi Mayo
Add grated Wasabi, shop bought mayonnaise & add salt & pepper
Cook risotto rice in salted water until completely dry. Then place on a tray & into low oven until completely dried out.
Deep Fry the rice until crisp & golden brown
Cucumber Bavarois
Juice the cucumber & mix with marscapone , season , add gelatine , set in moulds
To plate:
Slice ‘rounds’ of trout, dot wasabi mayo onto plate, turn the moulds onto plates next to trout. Sprinkle puffed rice around the plate, garnish with watercress leaves
This recipe was created by Head Chef Damian Brown from The Chesil Rectory (Winchester), using the freshest of local Hampshire Ingredients.
